Honey Whole Wheat Bread with Herbs

Infused with aromatic herbs with just a touch of sweetness, this honey whole wheat bread is a refined take on a hearth classic. A blend of whole wheat and all purpose flour creates a balanced crumb, while honey and milk lend subtle richness and ensure a soft loaf. Baked in the Oval Bread Oven, the loaf develops a crisp, golden crust and uniform interior. It’s perfect for serving alongside savory dishes or simply enjoyed on its own with whipped ricotta and honey.

150g all purpose flour

150g whole wheat flour

5g instant yeast

5g kosher salt

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried tarragon

130g water

60g whole milk

10g vegetable oil

35g honey

Whisk together the all purpose flour, whole wheat flour, yeast, salt, rosemary, thyme and tarragon in the bowl of a stand mixer or large mixing bowl.

Place the water, milk, vegetable oil and honey in a small saucepan. Heat over low heat just until the honey is dissolved and liquid is around 90-100°F. Remove from the heat.

Add the milk/honey mixture to the flour mixture and stir on low speed with the dough hook attachment for about 1 minute (or stir with a spatula). Increase speed to medium and knead until the dough is smooth and elastic, about 8-10 minutes (or alternately, knead by hand). Every few minutes, stop the mixer and scrape the dough off the hook and sides of the bowl.

Remove the bowl from the stand mixer and cover it with a pot lid, clean towel or plastic wrap. Allow the dough to rise until it has doubled in size and slowly springs back when you push your finger into it, about 1 1/2-2 hours (less if it’s hot and humid, more if it’s cold).

Turn the dough out onto a lightly floured work surface and knead about 1-2 minutes to release the gas. Press the dough into a loose rectangle, cover with a clean towel, and let rest for 10 minutes.

Fold the dough into thirds like a letter, flip over (seam side down) and tuck under the ends. Roll the dough gently back and forth to shape it into a log, making sure that the ends stay tucked under and top is smooth. Lightly brush the base of the Oval Bread Oven with oil. Place the dough in the center of the base and cover with the lid. Allow the dough to rise again until roughly doubled in size and when poked with a finger slowly springs back, about 40-50 minutes.

During the last 15 minutes of rising time, preheat oven to 450°F. When ready to bake, score the bread with a sharp knife or razor, making a long slash along the length of the dough to allow it to expand freely. Cover the base with the lid and place in the hot oven.

Bake for 20 minutes. Remove the lid, reduce the oven temperature to 350°F, and continue baking for about 10-15 minutes longer until the bread is golden brown and cooked through. It should have an internal temperature of approximately 200°F when done. Carefully remove the bread from the base and cool on a rack for at least 30 minutes before slicing.